CHEESE D’ARTOIS.
Scraps of puff pastry. Cayenne and salt.
1^ oz. Parmesan cheese. A little beaten egg.
1 oz. butter✪ Cheese Aigrettes.
Melt the butter, and add to it the grated
cheese, seasonings, and enough egg to bind.
Roll out pastry into a square. Cut it in
two, and spread the mixture over one half.
Brush the other half with egg and lay it
on top. Prick well and cut out in fancy
shapes, brush over with beaten egg, and bake
on a greased tin in a hot oven till firm and
brown. Serve hot
[ 149 ]
CHEESE OMELET.
2 egga. Cayenne and salt.
1 tablespoonful Parmesan 1 oz. butter✪ Cheese Omelet,
cheese.
Beat the eggs till mixed, add the cheese
and seasonings. Melt the butter in a proved
omelet pan, pour in the mixture, and stir till
it begins to thicken. Form into shape and
serve.
CHEESE SOUFFLE.
^ oz. butter.
J oz. flour.
^ gill milk.
1| yolk of eggs.
2 whites of eggs.
1^ oz. grated Parmesan
cheese.
Cayenne and salt✪ Cheese Souffle.
Make a thick sauce with the butter, flour,
and milk. Cool slightly, and beat in the yolks,
cheese, and seasonings. Have the whites
stiffly beaten, and fold them lightly into the
mixture. Turn into a greased souffle case,
and bake in a moderately hot oven till risen
and brown, about thirty minutes. Serve at
once.
[ ISO ]
CHEESE STRAWS.
1 oz. flour.
1 OZ. butter.
1 oz. grated Parmesan cheese.
^ oz. grated Cheddar cheese
Cayenne and salt.
A little yolk and water✪ Cheese Straws.
Rub the butter into the flour, add the
cheese and seasonings, and bind to a stiff paste
with the yolk and water. Roll out thinly
and cut in straws and rings. Bake in a quick
oven for five to seven minutes. Thread the
straws through the rings and serve hot.
CHEESE TARTLETS.
6 pastry cases. Cayenne and salt.
1^ oz. grated cheese. 1 egg.
^ gill white sauce✪ Cheese Tartlets.
Have the pastry cases baked and crisp.
Mix the cheese, sauce, and seasonings with
the yolk of egg. Fold in the whites stiffly
beaten ; fill the cases, and place in a fairly hot
oven till crisp and brown.
[ 151 ]
STUFFED EGGS.
2 hard-boiled eggs.
1 oz. butter.
2 anchovies.
1 teaspoonful anchovy
essence.
Pepper and salt.
For dishing. — Rounds of bread and butter.
„ tomato.
Cress to garnish✪ Stuffed Eggs.
Boil the eggs carefully, shell, and cut in
halves. Pound the yolks with the butter,
anchovies, and seasonings, and rub it through
a hair sieve. Wash and dry the egg cases and
pipe the mixture into them. Dish on the
bread and butter and tomato, and garnish with
the cress.
CASSOLETTES OF OYSTERS.
Divide the butter into four and shape into
round cases. Egg and crumb them twice.
Mark the centre with a small round cutter
and fry in deep fat ; remove the lids and
empty out the liquid butter. Heat the
oysters in the sauce, add the seasonings and
cream, and fill the cassolettes.
3 oz. butter.
Beaten egg.
Bread-crumbs.
Filling, — 1 tablespoonful white sauce.
6 oysters.
Cream and seasonings.
[ 152 ]
ANCHOVY TOAST.
6 croutes of buttered toast.
1 egg.
^ tablespoonful anchovy
essence.
1 dessertspoonful cream.
^ oz. butter.
Seasonings.
To decorate. — Fillets of anchovy.
Coralline pepper.
Beat the egg, add the anchovy essence,
cream, and seasonings. Pour into the melted
butter, and cook till soft and creamy. Pile on
the croutes. Decorate with the anchovy fillets
and pepper.
croOtes of yellow haddock.
2 oz. chopped cooked haddock. 1 tablespoonful cream.
^ oz. butter. Cayenne and salt.
1 chopped gherkin.
Page 32 · 8 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHEESE D’ARTOIS.
Scraps of puff pastry. Cayenne and salt.
1^ oz. Parmesan cheese. A little beaten egg. 1 oz. butter.
Melt the butter, and add to it the grated cheese, seasonings, and enough egg to bind. Roll out pastry into a square. Cut it in two, and spread the mixture over one half. Brush the other half with egg and lay it on top. Prick well and cut out in fancy shapes, brush over with beaten egg, and bake on a greased tin in a hot oven till firm and brown. Serve hot
[ 149 ]
CHEESE OMELET.
2 egga. Cayenne and salt.
1 tablespoonful Parmesan 1 oz. butter,
cheese.
Beat the eggs till mixed, add the cheese and seasonings. Melt the butter in a proved omelet pan, pour in the mixture, and stir till it begins to thicken. Form into shape and serve.
CHEESE SOUFFLE.
^ oz. butter.
J oz. flour.
^ gill milk.
1| yolk of eggs.
2 whites of eggs.
1^ oz. grated Parmesan cheese.
Cayenne and salt.
Make a thick sauce with the butter, flour, and milk. Cool slightly, and beat in the yolks, cheese, and seasonings. Have the whites stiffly beaten, and fold them lightly into the mixture. Turn into a greased souffle case, and bake in a moderately hot oven till risen and brown, about thirty minutes. Serve at once.
[ ISO ]
CHEESE STRAWS.
1 oz. flour.
1 OZ. butter.
1 oz. grated Parmesan cheese.
^ oz. grated Cheddar cheese Cayenne and salt.
A little yolk and water.
Rub the butter into the flour, add the cheese and seasonings, and bind to a stiff paste with the yolk and water. Roll out thinly and cut in straws and rings. Bake in a quick oven for five to seven minutes. Thread the straws through the rings and serve hot.
CHEESE TARTLETS.
6 pastry cases. Cayenne and salt.
1^ oz. grated cheese. 1 egg.
^ gill white sauce.
Have the pastry cases baked and crisp. Mix the cheese, sauce, and seasonings with the yolk of egg. Fold in the whites stiffly beaten ; fill the cases, and place in a fairly hot oven till crisp and brown.
[ 151 ]
STUFFED EGGS.
2 hard-boiled eggs.
1 oz. butter.
2 anchovies.
1 teaspoonful anchovy
essence.
Pepper and salt.
For dishing. — Rounds of bread and butter.
„ tomato.
Cress to garnish.
Boil the eggs carefully, shell, and cut in halves. Pound the yolks with the butter, anchovies, and seasonings, and rub it through a hair sieve. Wash and dry the egg cases and pipe the mixture into them. Dish on the bread and butter and tomato, and garnish with the cress.
CASSOLETTES OF OYSTERS.
Divide the butter into four and shape into round cases. Egg and crumb them twice. Mark the centre with a small round cutter and fry in deep fat ; remove the lids and empty out the liquid butter. Heat the oysters in the sauce, add the seasonings and cream, and fill the cassolettes.
3 oz. butter.
Beaten egg.
Bread-crumbs.
Filling, — 1 tablespoonful white sauce.
6 oysters.
Cream and seasonings.
[ 152 ]
ANCHOVY TOAST.
6 croutes of buttered toast. 1 egg.
^ tablespoonful anchovy essence.
1 dessertspoonful cream. ^ oz. butter.
Seasonings.
To decorate. — Fillets of anchovy.
Coralline pepper.
Beat the egg, add the anchovy essence, cream, and seasonings. Pour into the melted butter, and cook till soft and creamy. Pile on the croutes. Decorate with the anchovy fillets and pepper.
croOtes of yellow haddock.
2 oz. chopped cooked haddock. 1 tablespoonful cream.
^ oz. butter. Cayenne and salt.
1 chopped gherkin.
Records on this page
Cheese AigrettesCheese D'ArtoisCheese D'ArtoisCheese OmeletCheese SouffleCheese StrawsCheese TartletsStuffed Eggs